Method

Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown

Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside

Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside

Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside

Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables

Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels

Smear the bottom of a baking dish with a few tablespoons of the tomato sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients

Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato sauce and sprinkle with the grated parmesan cheese

Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling

Real Food, Loukie Werle, Heart Foundation of Australia, 2005

1 tbsp

olive oil

1 1/2

leek, thinly sliced

60 g

rocket, coarsely chopped

75 g

ricotta cheese

75 g

cottage cheese, reduced-fat

400 g

eggplant, cut into thin slices

2

courgette, sliced lengthwise thinly

1

red capsicums, cut into 4cm pieces

360 g

pumpkin, sliced thinly

4

lasagne sheets, fresh (18 x 25cm)

500 ml

tomato paste, reduced-salt

3 tbsp

parmesan cheese

black pepper, freshly ground, to taste

Per serve

Energy

882kJ

Total Fat

7.2g

Saturated Fat

2.4g

Protein

10g

Total Carbohydrate

26g

Dietary Fibre

5.4g

Sodium

400mg

Method

Preheat the oven to 190°C (170°C fan)

Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown

Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside

Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside

Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside

Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables

Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels

Smear the bottom of a baking dish with a few tablespoons of the tomato sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients

Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato sauce and sprinkle with the grated parmesan cheese

Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling

Nutrition Facts

Method

Combine the oil and leek in a large, non-stick frying pan and season with pepper. Cook over moderate heat until the leek is golden brown

Add the rocket and cook a further 1 – 2 minutes, or until wilted. Stir in the cheese and set aside

Meanwhile heat the grill or barbecue until very hot. Place the eggplant on the grill and cook for approximately 3 minutes on each side, then set aside

Lightly spray the zucchini slices with olive oil spray then place on the grill and cook for 2 minutes on each side, then set aside

Lastly spray the capsicum and pumpkin with olive oil spray and cook for 3 – 5 minutes on each side then remove from the grill and place with the other vegetables

Bring a large pot of water to a boil. Cook the lasagne sheets for 2 minutes, drain and set aside on clean tea towels

Smear the bottom of a baking dish with a few tablespoons of the tomato sauce then place one sheet of the pasta on the bottom. Top the pasta with half of the grilled vegetables and pour over a third of the tomato sauce. Spoon over half of the leek and cheese mixture then place another sheet of pasta on top and create a second layer with the remaining ingredients

Place the third sheet on the lasagne to create the third layer and spoon over the remaining tomato sauce and sprinkle with the grated parmesan cheese

Cover the dish with foil and bake for 30 minutes. Remove the foil and cook a further 10 minutes or until the top is golden and the sauce is bubbling